Green Bean Casserole
A creamy and classic side dish made with fresh green beans and homemade mushroom sauce, topped with crispy fried onions. Perfect for Thanksgiving or any weeknight dinner.
Ingredients
- 1½ pounds fresh green beans trimmed and halved
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms sliced
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour gluten-free if needed
- 1 cup low-sodium chicken or vegetable broth
- ½ cup whole milk or unsweetened almond milk
- ½ cup plain full-fat Greek yogurt for extra tang and protein
- 1 teaspoon fresh thyme leaves or ¼ teaspoon dried
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup crispy fried onions store-bought like French’s, or homemade panko version
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking dish with a little butter.
- Bring a large pot of salted water to a boil, add green beans, and cook for 3 minutes until bright green and just tender; immediately plunge into ice water, then drain well.
- In a skillet, melt butter and sauté onions and garlic. Add mushrooms and thyme; cook until mushrooms release moisture and start to brown. Sprinkle flour, whisk in broth and milk, then simmer until thickened. Remove from heat, stir in Greek yogurt, salt, and pepper.
- Gently fold the drained green beans into the creamy sauce, then transfer the mixture to your prepared baking dish. Top with crispy fried onions.
- Bake for 20–25 minutes until bubbling around the edges and golden on top; let rest for 5 minutes before serving.
Notes
Tips: Drain beans thoroughly after blanching to keep the sauce from thinning. Swap Greek yogurt for sour cream if you prefer a richer tang.
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